Traditional Potato Latkes for Hanukkah and anytime, really.
My favorite jewish food tradition has, and always will be homemade potato latkes. I remember helping my mother cook them when I was a child. There are an infinite number of ways to prepare latkes (and honestly I love them all), but I thought I would share this traditional recipe accompanied by freshly baked apples. The traditional aspect of this offers a foundation on which you can build with a variety of ingredients as you get more familiar with it. Although I love homemade apple sauce, the fresh apples baked with butter and cinnamon offer a different twist on this traditional flavor.
Plus, its super simple! 😉 Let me know how it goes.
- 5-6 medium white potatoes
- 3 medium apples, chopped (what kind? honey crisp, gala, pink lady, or the like)
- 2 small yellow onions, peeled
- 3 cups pure Tapioca flour
- 5 eggs
- Olive oil
- Sour cream (free of carrageenan)
- Pre-heat the oven to 375 degrees F.
- Put chopped apples into a baking dish and add sliced butter over the apples. Place the apples into oven for about 30-40 minutes.
- Begin grating the potatoes on top of a large plate.
- After each potato is grated, take the grated potatoes between a few paper towels and squeeze the water out of them
- Ttake the grated, drained potatoes and put them into a large mixing bowl.
- Grate the 2 small, peeled onions and add to the grated potato bowl mixture.
- Beat 5 eggs in a small bowl and then add to the grated potato and onion mixture.
- Mix in the 5 beaten eggs with a large spoon.
- Add 3 cups of pure tapioca flour to the grated potato and onion mixture. Mix with a large spoon to create a batter.
- To taste, add salt and pepper to potato, onion and tapioca flour mixture
- Batter complete!
- Check the apples in the oven- mix with a spoon and spread melted butter over them. If squishy and browned, then they are ready to come out. Cover with foil to keep warm.
- Over medium/medium high heat, add a lot of olive oil to a large frying pan. I mean a lot.
- Take a handful of the potato batter and ball, then flatten into a pancake- size is up to you. Place the pancake into the hot oil in the frying pan. Fill the frying pan with as many latkes as it can hold and you can feasibly flip.
- Leave the latkes on its first side until fairly solid and easy to flip (literally, like a pancake). Brown on the other side for as long as it took on the first side. Careful not to burn!
- Once the entire batter is used, serve latkes with baked apple pieces and a side of sour cream. The bite is perfect with all three tastes at once. Enjoy!